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Alain & Marie LeNotre Culinary Institute

post #1 of 6
2/7/02 at 11:00am
Thread Starter 
Does anyone have any first-hand knowledge of the school? And how (as ar as level of instruction) does it compare to schools such as Le Cordon Bleu (Paris), CIA and Johnson & Wales? I did look at the websites for all the various institutions. The LeNotre school is fairly new. Just 4 years old I think. I really can use all the help I can get in making my decision.
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post #2 of 6
2/7/02 at 5:43pm
Never heard of it. Where is it located?
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post #3 of 6
2/7/02 at 11:26pm
Thread Starter 
Houston, TX
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post #4 of 6
2/15/02 at 7:59am
Thread Starter 
I forgot to post a link to it, in case someone wanted to see their site.

Lenotre School
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post #5 of 6
2/16/02 at 10:32am
I don't know any specifics on that school, but I'm very skeptical of any school that claims they can make a sous chef out of a motivated amateur in 20 weeks (an extremely unrealistic statement).
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post #6 of 6
3/5/02 at 7:18pm
Yeah! I also am somewhat skepitkal when I hear or read something like that. I belive it takes time along with other important aspects to grow in this field. But like I said in the other simular reply, I will let you in on any info or feedback I come across!

Laterz...Layjo
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